Description
A vibrant and flavorful bowl combining marinated chicken thighs, sweet corn, and creamy toppings, creating a festive street food-inspired dish.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- 3 cups cooked rice
- ½ cup Cotija cheese
- Juice of 1 lime and lime wedges
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- Additional chili powder, salt, and pepper (to taste)
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Allow them to marinate for 15-30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the hot skillet, cooking for 8-10 minutes on each side until golden brown and cooked through. Let them rest for a few minutes before slicing.
- Prepare the Corn Salad: In a large bowl, mix grilled corn, sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze fresh lime juice over the top.
- Assemble the Bowls: Divide the cooked rice among serving bowls, top with sliced chicken and corn salad.
- Garnish: Finish with additional Cotija cheese, chopped cilantro, and lime wedges.
Notes
Madeline the chicken ahead of time for deeper flavors. Consider using an air fryer for a crispier option.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg